Description
Indulge in the exotic flavors of the Caribbean with this sumptuous Coconut Curry Salmon recipe. Tender salmon fillets are enveloped in a rich, fragrant coconut curry sauce that’s spiked with Jamaican spices and a touch of heat. Serve this vibrant dish with rice or plantains for a truly satisfying meal.
Ingredients
Scale
Salmon Fillets:
- 4 salmon fillets (about 6 oz each)
Seasoning:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon Jamaican curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon allspice
- 1 can (13.5 oz) coconut milk (full fat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon brown sugar (optional)
- juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
- sliced Scotch bonnet or red chili (optional for heat)
Instructions
- Prepare the Salmon: Pat salmon fillets dry and season with salt and pepper. Sear in a skillet until golden brown. Set aside.
- Make the Curry Sauce: Sauté onion, garlic, and ginger. Add spices, coconut milk, salt, pepper, brown sugar, and lime juice. Simmer until thickened.
- Finish Cooking: Return salmon to the skillet, spoon sauce over, and simmer until cooked through. Garnish with cilantro and chili.
- Serve: Enjoy hot with accompaniments of your choice.
Notes
- Use Jamaican or Caribbean-style curry powder for authentic flavor.
- Adjust the spice level to your preference by controlling the chili amount.
- This recipe can be adapted with shrimp or tofu for a different twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 370mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
